Carpaccio de magret de canard Montfort

6 pers.

10 min.

Facile

0/5 pour 0 avis

0 commentaires

Ingrédients

2 magrets de canard Montfort (600g)
16 champignons de Paris
Jus d'une orange bien juteuse
Jus de deux citrons
2cl d'huile d'olive
2 cuillère à soupe de graines de grenade

Dans cette recette :

Magret de canard du sud-ouest label rouge

Voir tous nos produits

Préparation

1. Placez les magrets de canard au congélateur pendant 1 h afin qu’ils soient plus fermes et pour pouvoir les couper plus facilement. Une fois sortis du congélateur, dégraissez-les entièrement et détaillez-les en fines lamelles. Disposez celles-ci au fur et à mesure sur une assiette.
2. Lavez les champignons de Paris et émincez-les finement. Répartissez-les sur le carpaccio.
3. Préparez l’assaisonnement. Pour cela, mélangez l’huile d’olive au jus d’orange et au jus de citron. Arrosez le carpaccio de cet assaisonnement, parsemez de graines de grenade, de fleur de sel et donnez un tour de poivre du moulin.
4. Servez le carpaccio accompagné d’une salade de pousses d’épinard ou de mesclun.

Conseil : laissez mariner quelques minutes le carpaccio avant de le déguster afin que l’assaisonnement imprègne bien la viande de canard. Cela n’en sera que meilleur.

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nos astuces et conseils :

Choisir son foie gras

Cuisiner le foie gras

Déguster son foie gras

Cuisiner le canard

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6 pers.

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10 min.

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4 pers.

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25 min.

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4 pers.

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15 min.

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